Sunday, August 31, 2014

The Frugal Kitchen: Crockpot Orange Chicken

With school and sports having started up again I am finding myself using my crockpot much more often.  Here is an orange chicken recipe that has two variations; one for everyday and one for more special occasions.


one or two skinless chicken thighs per person
 10 ounces orange juice
1/2 - 1 tsp salt or soy sauce
hot sauce or red pepper flakes to taste
1 Tbsp sesame oil
2 cloves of garlic minced
1/2 tsp dried ginger or one inch of fresh ginger, finely minced
1/2 - 3/4 cup orange marmalade
2 Tbsp corn starch
2 Tbsp water


Remove skin and bones from chicken thighs, then cut into 1 inch pieces.  Dredge in additional corn starch.  In a small amount of oil fry the chicken on all sides until browned.  Place in crock pot, then continue with general instructions.


Place chicken thighs in crockpot.  In a small bowl mix orange juice, salt/soy sauce, hot sauce/red pepper, sesame oil, garlic, and ginger.  Pour over the chicken.  Cook on high for 3 or 4 hours; or on low for eight.  Remove bones from chicken thighs and pull apart with fork.  Mix corn starch and water together, then mix into juice.  Add orange marmalade and pulled chicken.  Cook for 1/2 hour until sauce is thickened.  Add the sections from an orange.  Serve over rice.

Place chicken and orange juice mixture in crockpot
Make sure that you adjust the seasonings before serving.  Add more hot sauce, salt/soy sauce or marmalade if necessary.

I hope you enjoy this easy recipe.

God bless,


  1. I noticed the three recipes for crock pot chicken...Orange, lemon and cashew...all use dark meat. Do you prefer that or do you save the white meat for other recipes? Hope you had a good holiday weekend.

    1. I prefer the dark meat when cooking chicken low and slow. It remains moist and flavorful.

      God bless, Pam